I made this recipe to take to my bookclub meeting today. We read the book "Love in the Time of Cholera" and it is set in a Latin American country, believed to be Colombia, so everyone brought a dish along that theme. This recipe makes 8 servings.Ingredients:
2 pounds fresh shrimp
7 cups water/liquid, including 1/4 cup of lime juice
2 cups brown rice
4 tbsps olive oil,divided
2 tbsps butter or olivina
2 medium tomatoes, chopped
2 garlic cloves, finely chopped
1/2 tbsp dried red chili peppers
1 medium onion, finely chopped
2 medium red bell peppers, chopped
1/2 tsp ground cumin, divided
1 can tomato paste
sea salt and freshly ground black pepper to taste
Directions:
1. Marinate shrimps, for at least one hour, in 1/2 each of olive oil, salt and pepper, cumin, and all of the garlic and chili peppers.
2. In a large skillet, heat butter over medium high heat & add the marinated shrimp, along with all of the marinade. Cook for about 3 minutes or until the shrimp is pink.
3. Transfer the shrimp to a bowl and set the liquid aside for later.
4. Heat the remaining olive oil in a large heavy bottomed pot over medium high heat. Add the onions and cook for 1 minute; add the red pepper and cook for 5 minutes; add the garlic and cook for 1 minute; add the tomato. Stir well and cook for about 10 minutes, stirring frequently.
5. Add the rice to the tomato mixture, stirring until well coated. Add the liquid that was used to cook the shrimp, plus 1/4 cup lime juice and enough water so that the total liquid equals 7 cups. Stir in the tomato paste, remaining ground cumin, salt and pepper to taste. Bring to a boil; reduce heat to low; cover and simmer for 30 minutes. Add the shrimp and cook for an additional 5 minutes.
Garnish with fresh parsley, if desired.
